Acadiana Table

George Graham's Stories of Cajun Creole Cooking

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The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
Brushed with nutty brown butter, this perfectly cooked ribeye pairs perfectly with my mild shishito peppers. (All photos credit: George Graham)
Crispy golden brown, my Blueberry Basil Pastry is oozing with fresh flavors. (All photos credit: George Graham)
Spicy, buttery, garlicky, and citrusy--boiled crawfish Vietnamese-style. (All photos credit: George Graham)
With a velvety sauce, this Chicken Marsala defines classic Italian cooking. (All photos credit: George Graham)
The rich, earthy flavors of beef ribs bathed in a dark coffee-infused gravy. (All photos credit: George Graham)
Tender pieces of pork swimming in a fragrant curry broth, this cross-cultural Pork Curry has bold flavor. (All photos credit: George Graham)
Shrimp and Artichoke Sauté: Briny gulf shrimp and artichokes meld with the flavors of garlic and wine in this light dish. (All photos credit: George Graham)
Stuffed with Cajun seasoning and braised in beer, my Beer-Braised Stuffed Brisket is fork tender. (All photos credit: George Graham)
Crispy pastry surrounds a spicy crawfish filling in these classic hand pies. (All photos credit: George Graham)
Served up steaming hot in your own personal gumbo mug, my Chicken Leg and Sausage Gumbo recipe is easy when made with Rox's Roux.
Louisiana crabmeat creates a Crab Claw Sensation. (All photos credit: George Graham)
Tender squirrel cooked down in a roux-infused gravy is wild game at its best. (All photos credit: George Graham)
Cuban horiz lores
Smoked deer sausage takes center stage with Gulf shrimp in this Creole combination. (All photos credit: George Graham)
Crispy fried softshells piled high with a velvety sauce. (All photos credit: George Graham
With a crispy finish, this griddled sandwich combines the freshest summer ingredients. (All photos credit: George Graham)
Flounder with crabmeat is a classic Cajun recipe.
My Acadiana Table version of a French classic baked brie features a secret ingredient. (All photos credit: George Graham)
Burger Day
Oven-baked and dripping with olive oil , this simple stuffed artichoke explodes with flavor. (All photos credit: George Graham)
Oysters Supreme --Cajun recipe classic
fresh-ham-roast
Crispy potato chip-crusted, chicken-fried steak crowned with a velvety boudin cream gravy. (All photos credit: George Graham)